Chef Alondra today collaborate with me representing the mexican cuisine Internationally at ExpoMilan2015 in Italy.
Foto by Roberto Zepeda
Chef Alondra Maldonado Rodriguera (Tepic, Nayarit, 1975) studied English, Translation and Interpretation and made studies of Spanish literature and philology at the UAM and UNAM. Worked as an Interpreter-Translator and English teacher during many years.
Being a born cook, decided to dedicate her life to do so. Begun as a cook owner of her restaurant La vita Delicatessen in Tepic, Nayarit, Mexico. Later on, in an effort to professionalize her passion, moves to Argentina to study in the culinary school Instituto Argentino de Gastronomía (IAG) in Buenos Aires; where she worked at different restaurants being the most important Thymus, belonging to Fernando Mayoral. Upon her return to Mexico by the end of 2010 has taught different culinary courses, participated on radio shows, has consulted restaurants and has decided to dedicate a part of her effort to research the ritual, cultural and identity bond in the culinary process of the different peoples. Her book Sabores de Nayarit is a direct fruit of this vital enterprise.
The book is filled of anthropological intuition, love of knowledge and research, but above all, a deep affection to every human being and their circumstances.
Foto by Roberto Zepeda
In Nahuatl language means “what is move”. It´s origins come from the Mexcaltitán Island, where according to some theories the Aztecs departure looking for their promise land. The sign was to find an eagle devouring a serpent; which was found where Mexico City lies. Taxtihuil can be consider as a light mole or a thick soup, made with shrimp broth, guajillo pepper and thicken with corn dough. The best taxtihuil I have ever tried is in Mariscos Chava, located in a small town named Sentispac. The founders of this restaurant were born in Mexcaltitan. Amparo Irene, Mr. Chava’s daughter taught me this wonderful recipe. It can be eaten either with shrimp balls or with boiled shrimps and nopales (cactus).
Ingredients for 6 people
1 kg whole shrimp, including the heads (needed for broth)
3 lt water
2 pz/40 g guajillo dry pepper
120 gr corn dough
2 cloves of garlic
2 pinches of cumin
3 pinches of black pepper freshly ground
Salt to a taste
4 tbps of oil
Avocado, in thick slices
Queso fresco (Fresh cheese, a type of Mexican cheese), in slices
- The first thing to do is the broth, so rinse very well the shrimp, peel off the shell, head and keep them separately.
- Heat a pot and pour 2tbps of oil, once is very hot, add the shrimp heads and shells at ones, and move until they turn golden red without burning.
- Pour the 3 liters of water, cover it with a lid, turn the heat down and let it simmer for about 20 minutes.
- Bring to a boil about 2 cups of water along with the guajillo pepper. Turn it off and let them soak.
- Once the shrimp broth is ready, pour it through a colander into another pot or recipient. Press against the colander to extract the flavor from the heads. Let it cool.
- When the guajillo pepper is soaked, take the seeds and stick (rabo) out. We are ready.
- Blend 1 liter of cool shrimp broth (otherwise the corn dough will cook and not thicken) with guajillo pepper, garlic cloves, cumin, black pepper, corn dough, salt to taste.
- Heat a pot along with the other 2 tbps of oil, pour through a clean colander what is in the blender and add the other liter of broth.
- Move constantly to thicken, if it is not move it will stick in the bottom and burn.
- Once it is begging to thick, add the raw shrimps for them to cook inside.
Serve the taxtihuil in a bowl and on the plate put the slices of avocado and queso fresco. That´s the way it is traditionally served.
I like to grill the shrimps, they taste totally different, but is not the way that it is traditionally serve.